Think how impressed your friends will be when you pass a candy dish around with some homemade chocolate bark. Once you get the hang of melting and reworking chocolate, there’s no end to the creative flavors you can produce. Try milk and dark chocolate, chopped nuts, garden herbs, dried fruit or your favorite candy chopped into bits. (Just don’t add liquid – it’ll cause the chocolate to seize up.)

Ingredients

6 ounces white chocolate

1/2 cup Rice Krispies

2 tablespoons grated lemon zest

1 tablespoon fresh thyme, stems discarded

Directions

Once you get the hang of melting and reworking chocolate, there’s no end to the creative flavors you can produce. (Photo: Palle Christensen/Shutterstock)

Break chocolate up into small pieces. Microwave on medium heat for a couple minutes, and stir until smooth.

Add lemon zest, thyme and Rice Krispies and mix well. Mixture will get thick, almost like play dough.

Spread out onto parchment lined cookie sheet. Use another sheet of parchment paper to press down on the chocolate mixture and flatten it to 1/4" height. You want a thin bark, which will be easier to break into chunks.

Refrigerate for 15 minutes, and then use a smooth knife to cut into wedges.

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Sarah F. Berkowitz
is a foodie and writer. Born in Israel, she lives in the deep South and enjoys feeding friends, family and random strangers home-cooked meals.